Snowball Cookies Recipe
International · Dessert · 32 min total
Buttery, nutty shortbread cookies rolled in powdered sugar, also known as Mexican wedding cookies or Russian tea cakes. These melt-in-your-mouth treats are perfect for holiday cookie trays.
20
min prep
min prep
12
min cook
min cook
36
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
- 1 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and 1/2 cup powdered sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in vanilla.
- In a separate bowl, whisk flour and salt. Gradually add to butter mixture, mixing until just combined. Stir in chopped nuts.
- Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until bottoms are lightly golden and tops are set but not browned.
- Let cookies cool on baking sheets for 5 minutes, then roll warm cookies in powdered sugar. Transfer to wire racks to cool completely.
- Once cooled, roll cookies in powdered sugar again for a snowy coating.
Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- Freeze unbaked dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes.
- Toast nuts before chopping for deeper flavor.
AI estimate may be inaccurate · Terms